This one-pan maple mustard chicken is a cozy fall dinner that cooks chicken, sweet potatoes, and Brussels sprouts together on a single sheet pan. A sweet-and-tangy maple Dijon glaze coats juicy chicken thighs while the vegetables roast until caramelized, with crisp, browned edges.
If you want an easy weeknight dinner that feels seasonal without a pile of dishes, this sheet pan chicken dinner delivers. There is no separate side dish to plan, and the ingredients are simple pantry and produce-aisle staples.
Sweet potatoes and Brussels sprouts are both at their best in autumn, which makes this one of the most satisfying fall chicken recipes to keep in your regular rotation.
Why You’ll Love This One-Pan Maple Mustard Chicken
- One pan, less cleanup. Everything roasts together, so there are fewer dishes and no extra side to cook.
- Sweet and tangy flavor. Real maple syrup balances sharp Dijon mustard for a glaze that tastes balanced, not cloying.
- Seasonal and cozy. Roasted sweet potatoes and Brussels sprouts bring classic fall flavor to the table.
- Simple ingredients. You likely have the glaze ingredients on hand: maple syrup, Dijon mustard, garlic, and olive oil.
- Easy to scale and prep. Double the pan for a crowd, or portion leftovers into containers for lunches.
Ingredients
Serves 4
For the maple mustard glaze
- 3 tablespoons pure maple syrup
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the sheet pan
- 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
- 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into 3/4-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Equipment: large rimmed sheet pan, small mixing bowl, instant-read thermometer
How to Make One-Pan Maple Mustard Chicken
- Heat the oven. Place a rack in the center of the oven and heat it to 425°F. Line a large rimmed sheet pan with parchment paper if you like.
- Mix the glaze. In a small bowl, whisk the maple syrup, Dijon mustard, 2 tablespoons olive oil, garlic, salt, and pepper until smooth.
- Season the vegetables. On the sheet pan, toss the sweet potato cubes and halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them out in a single layer, leaving room in the center or along one side for the chicken.
- Coat the chicken. Pat the chicken thighs dry with paper towels. Pour about one-third of the glaze into a separate clean bowl for basting later, then brush or toss the chicken with the glaze that remains.
- Arrange the pan. Nestle the chicken thighs skin-side up among the vegetables. Try not to crowd the pan, since space helps the vegetables roast instead of steam.
- Roast. Roast for 20 minutes. Remove the pan, brush the chicken with half of the reserved glaze, then return it to the oven.
- Finish roasting. Continue roasting until the chicken reaches an internal temperature of 175°F in the thickest part and the sweet potatoes are tender, typically another 15 to 20 minutes. Oven times vary, so rely on the thermometer and the look of the vegetables.
- Glaze and rest. Brush the chicken with the rest of the reserved glaze, toss the vegetables gently in the pan juices, and let everything rest for about 5 minutes before serving.
Tips for Glossy Glaze and Crisp Vegetables
- Use a big enough pan. Crowded vegetables steam instead of browning. If the pan looks packed, use two sheet pans.
- Cut vegetables evenly. Keep the sweet potato cubes around 3/4 inch and halve the Brussels sprouts so both finish at the same time.
- Place Brussels sprouts cut-side down. This gives you deeper browning and crisp edges.
- Pat the chicken dry. A dry surface helps the skin brown and the glaze cling.
- Reserve glaze before coating raw chicken. Basting with a clean portion keeps the process food-safe and adds a final glossy layer.
- Check the temperature. Chicken thighs are safe at 165°F, but many cooks prefer 175°F for tender, fully rendered thighs.
Variations and Substitutions
- Boneless chicken thighs: They cook faster, so start checking the temperature earlier and add them to the pan partway through roasting.
- Chicken breasts: Choose bone-in breasts, or pound boneless breasts to an even thickness, and watch the temperature closely so they stay juicy.
- Whole-grain mustard: Swap one tablespoon of the Dijon for whole-grain mustard for a more rustic texture.
- Extra heat: Add a pinch of red pepper flakes to the glaze.
- Herbs: Toss in a few fresh thyme or rosemary sprigs before roasting.
- Different vegetables: Carrots or butternut squash cut to the same size can replace part of the sweet potatoes.
Serving, Storing, and Meal Prep
What to serve with it. The pan already includes a vegetable and a starch, so this dinner stands on its own. For a bigger spread, add a simple green salad, crusty bread, or a scoop of rice or quinoa to soak up the pan juices.
Storing leftovers. Refrigerate leftovers within 2 hours of cooking, in airtight containers. Following USDA food safety guidance, plan to eat refrigerated cooked chicken within 3 to 4 days.
Reheating. Warm leftovers in a 350°F oven or in the microwave until steaming hot, with the chicken reaching 165°F. The oven keeps the vegetables crisper.
Meal prep idea. Divide the chicken, sweet potatoes, and Brussels sprouts into containers for easy lunches or quick dinners during the week.
Frequently Asked Questions
Can I use maple syrup substitutes? Pure maple syrup gives the best flavor here. Honey works in a pinch, though it will taste slightly different and can brown faster.
What is the best chicken for a sheet pan dinner? Bone-in, skin-on thighs are forgiving and stay juicy in a hot oven, which makes them ideal for this recipe.
How do I keep the Brussels sprouts from turning soggy? Cut them in half, coat them lightly in oil, give them space on the pan, and place them cut-side down.
Can I prep this ahead? Yes. Mix the glaze and chop the vegetables up to a day ahead, store them separately in the refrigerator, and assemble the pan just before roasting.
Do I need to peel the sweet potatoes? Peeling is optional. Scrubbed sweet potato skin roasts up tender, but peeled cubes give a softer, more uniform texture.
Can I make this recipe in a different pan? A large rimmed baking sheet works best. A roasting pan or two smaller pans also work if the food stays in a single layer.
Final Thoughts
This one-pan maple mustard chicken proves that an easy fall dinner can be both comforting and low-effort. Sweet maple, tangy Dijon, caramelized sweet potatoes, and roasted Brussels sprouts all come together on one sheet pan, ready for a busy weeknight.
If you try it, leave a rating and a comment below, and save the recipe to your Easy Fall Dinner Recipes board on Pinterest so you can find it again when the weather turns cool.